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Journal articles on the topic 'By-Product valorization'

Author: Grafiati

Published: 9 June 2023

Last updated: 11 January 2025

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1

Arzami, Anis N., Thao M. Ho, and Kirsi S. Mikkonen. "Valorization of cereal by-product hemicelluloses: Fractionation and purity considerations." Food Research International 151 (January 2022): 110818. http://dx.doi.org/10.1016/j.foodres.2021.110818.

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Spaggiari, Marco, Chiara Dall’Asta, Gianni Galaverna, and María Dolores del Castillo Bilbao. "Rice Bran By-Product: From Valorization Strategies to Nutritional Perspectives." Foods 10, no. 1 (2021): 85. http://dx.doi.org/10.3390/foods10010085.

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The aim of this study is to review the innovative techniques based on bioprocessing, thermal or physical treatments which have been proposed during the last few decades to convert rice bran into a valuable food ingredient. Rice bran (Oryza sativa) is the main by-product of rice grain processing. It is produced in large quantities worldwide and it contains a high amount of valuable nutrients and bioactive compounds with significant health-related properties. Despite that, its application in food industry is still scarce because of its sensitivity to oxidation processes, instability and poor tec

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3

Ningrum, Andriati, Supriyadi, Sri Anggrahini, Laurensia Dyah Kusumaningrum, Martina Widhi Hapsari, and Matthias Schreiner. "Valorization of food by product from selected tropical fruits pomace." IOP Conference Series: Earth and Environmental Science 205 (December 7, 2018): 012034. http://dx.doi.org/10.1088/1755-1315/205/1/012034.

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4

Coelho, Marta C., Soudabeh Ghalamara, Ricardo Pereira, António S. Rodrigues, José A. Teixeira, and Manuela E. Pintado. "Innovation and Winemaking By-Product Valorization: An Ohmic Heating Approach." Processes 11, no. 2 (2023): 495. http://dx.doi.org/10.3390/pr11020495.

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The by-products of the winemaking process can represent chances for the development of new products. This study focused on the “zero waste” strategy development for by-products generated within winemaking from white and red grape varieties cultivated in the north of Portugal. The phytochemical properties of by-products were identified and characterized. Ohmic heating (OH) as a green extraction method was also applied to grape pomace due to their unknown effects on centesimal and phytochemical compositions. Both protein and carbohydrates were shown to be higher in grape bagasse than in stems. A

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5

Youcefi, Ahmed Toufik, and Marouf Abderrazak. "VALORIZATION OF AGROPASTORAL PRODUCTS AND BY-PRODUCTS. CASE OF THE WILAYA OF NÂAMA (WESTERN ALGERIA)." Ekonomika poljoprivrede 71, no. 1 (2024): 253–61. http://dx.doi.org/10.59267/ekopolj2401253t.

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The present work aims to design an approach of valorization of agropastoral products and by-products in the wilaya of Naâma (West Algeria). The analysis of the surveys carried out on 364 breeders reveals that lamb production is characterized by a high economic value with a share 85 % of sold products in total production, followed by «Milk» with a rate of 24%. The rate of wool shows that this resource is classified as a low-value by-product since 77% of producers are unable to sold their fleeces. The skin is classified as a by-product without significant value, since only about 03% of breeders

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Pereira, Valdir M., Rodrigo H. Geraldo, Túllio A. M. Cruz, and Gladis Camarini. "Valorization of industrial by-product: Phosphogypsum recycling as green binding material." Cleaner Engineering and Technology 5 (December 2021): 100310. http://dx.doi.org/10.1016/j.clet.2021.100310.

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7

Conte, Amalia, and Matteo A. Del Nobile. "Introduction to the Special Issue “Scientific Breakthroughs to Fruit and Vegetable By-Product Valorization in the Food Sector”." Foods 12, no. 14 (2023): 2726. http://dx.doi.org/10.3390/foods12142726.

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8

Ao, Supongsenla, and Samuel Lalthazuala Rokhum. "Recent Advances in the Valorization of Biodiesel By-Product Glycerol to Solketal." Journal of Chemistry 2022 (May 31, 2022): 1–18. http://dx.doi.org/10.1155/2022/4938672.

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The exponential rise of the biodiesel production has resulted in a considerable amount of glycerol as a by-product, which must be valorized to ensure the sector’s long-term viability. As a result, cost-effective glycerol conversions for significant value-added chemicals are essential for the biodiesel production in the long run. Solketal, a glycerol by-product, is obtained as a potential fuel additive in the biodiesel industry. Recently, several heterogeneous acid-catalysts stand out as a promising catalyst for solketal production where biomass-based catalyst gained attraction owing to their b

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Eckl, Florentin, Ana Moita, Rui Castro, and Rui Costa Neto. "Valorization of the by-product oxygen from green hydrogen production: A review." Applied Energy 378 (January 2025): 124817. http://dx.doi.org/10.1016/j.apenergy.2024.124817.

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10

Mokrejš, Pavel, Robert Gál, Jana Pavlačková, and Dagmar Janáčová. "Valorization of a By-Product from the Production of Mechanically Deboned Chicken Meat for Preparation of Gelatins." Molecules 26, no. 2 (2021): 349. http://dx.doi.org/10.3390/molecules26020349.

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In recent decades, food waste management has become a key priority of industrial and food companies, state authorities and consumers as well. The paper describes the biotechnological processing of mechanically deboned chicken meat (MDCM) by-product, rich in collagen, into gelatins. A factorial design at two levels was used to study three selected process conditions (enzyme conditioning time, gelatin extraction temperature and gelatin extraction time). The efficiency of the technological process of valorization of MDCM by-product into gelatins was evaluated by % conversion of the by-product int

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Mollea, Chiara, and Fulvia Chiampo. "Valorization of Cocoa Husks: Pectin Recovery." International Journal of Food Science 2019 (April 1, 2019): 1–5. http://dx.doi.org/10.1155/2019/1212081.

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Food processing by-products are usually cheap and abundant and can be source of valuable molecules of great interest to various industries like the pharmaceutical or the food ones. In this frame, the husks of roasted cocoa beans, that are a by-product of the cocoa processing industry, can constitute a source of pectin. The recovery process has been already defined at laboratory scale with boiling acid extraction (pH 2.5). This process is suitable to recover a quantity of pectin, expressed as anhydro-galacturonic acid (AGA), around 8 g AGA/100 g dry husks; this pectin is characterized by low de

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Lemahieu, Guillaume, Julie Aguilhon, Henri Strub, Valérie Molinier, Jesús F. Ontiveros, and Jean-Marie Aubry. "Hexahydrofarnesyl as an original bio-sourced alkyl chain for the preparation of glycosides surfactants with enhanced physicochemical properties." RSC Advances 10, no. 28 (2020): 16377–89. http://dx.doi.org/10.1039/d0ra02326d.

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Putra, Filemon Jalu Nusantara, Prihardi Kahar, Akihiko Kondo, and Chiaki Ogino. "Valorization of Lignin and Its Derivatives Using Yeast." Processes 10, no. 10 (2022): 2004. http://dx.doi.org/10.3390/pr10102004.

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As the third most plentiful biopolymer after other lignocellulosic derivates such as cellulose and hemicellulose, lignin carries abundant potential as a substitute for petroleum-based products. However, the efficient, practical, value-added product valorization of lignin remains quite challenging. Although several studies have reviewed the valorization of lignin by microorganisms, this present review covers recent studies on the valorization of lignin by employing yeast to obtain products such as single-cell oils (SCOs), enzymes, and other chemical compounds. The use of yeasts has been found t

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Kaur, Lakhvinder, and Shachi Shah. "Production of Bacterial Cellulose by Acetobacter tropicalis Isolated from Decaying Apple Waste." Asian Journal of Chemistry 34, no. 2 (2022): 453–58. http://dx.doi.org/10.14233/ajchem.2022.23598.

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Fruits and vegetables have the highest wastage rates of 45% of any food. One of the recent research areas is food waste valorization as a potential alternative to the disposal of a wide range of organic waste using microorganisms as one of the strategies known as microbial valorization. Bacterial cellulose is best known microbial valorization product because of its low cost, environmentally friendly nature, renewability, nanoscale dimensions, biocompatibility and extremely high hydrophilicity. Therefore, present study focuses on the isolation, characterization and identification of cellulose p

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Matrawy, Amira A., Ahmed I. Khalil, Heba S. Marey, and Amira M. Embaby. "Use of Wheat Straw for Value-Added Product Xylanase by Penicillium chrysogenum Strain A3 DSM105774." Journal of Fungi 7, no. 9 (2021): 696. http://dx.doi.org/10.3390/jof7090696.

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The present work highlights the valorization of the bulky recalcitrant lignocellulose byproduct wheat straw (WS) for the enhanced production of value-added xylanase by the locally sourced novel Penicillium chrysogenum strain A3 DSM105774 for the first time. The optimized production of xylanase by submerged state of fermentation of WS was achieved using a three-step statistical and sequential approach: one factor at a time (OFAT), Plackett–Burman design (PBD), and Box Behnken design (BBD). Incubation temperature (30 °C), WS, and ammonium sulphate were the key determinants prompting xylanase pro

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Miljanić, Jelena, Saša Krstović, Lidija Perović, Jovana Kojić, Vanja Travičić, and Branimir Bajac. "Assessment of the Nutritional Benefits and Aflatoxin B1 Adsorption Properties of Blackberry Seed Cold-Pressed Oil By-Product." Foods 13, no. 19 (2024): 3140. http://dx.doi.org/10.3390/foods13193140.

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This study explores the potential valorization of blackberry seed oil cake (BBSOC), a by-product of cold-pressed blackberry seed oil (Rubus fruticosus L.), as a nutritionally valuable material with aflatoxin B1 (AFB1) adsorption properties. The chemical and mineral composition, polyphenols, and antioxidant activity of BBSOC flour were assessed. BBSOC was found to be a significant source of fiber (62.09% dry weight) and essential minerals such as Fe (123.48 mg/kg), Mg (1281.40 mg/kg), K (3087.61 mg/kg), and Ca (1568.41 mg/kg). The high polyphenol content, especially ellagic acid, highlighted it

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Donner, Mechthild, Ivana Radić, Yamna Erraach, and Fatima El Hadad-Gauthier. "Implementation of Circular Business Models for Olive Oil Waste and By-Product Valorization." Resources 11, no. 7 (2022): 68. http://dx.doi.org/10.3390/resources11070068.

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Mediterranean olive oil producers have multiple incentives for adopting circular business models and better resource management, facing water scarcity and huge amounts of waste, but also seeing new opportunities for value creation. This article aimed to understand how circular business models valorizing olive oil waste and by-products are implemented. Ten business cases from six Mediterranean countries were studied, mainly based on semi-structured interviews with enterprise managers. Data were analyzed according to the business model canvas elements, success factors, and barriers while conside

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18

Abraham, Richi Anna, Jayasree Joshi T, and S. Abdullah. "A comprehensive review of pineapple processing and its by-product valorization in India." Food Chemistry Advances 3 (December 2023): 100416. http://dx.doi.org/10.1016/j.focha.2023.100416.

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Marchetti, Angela, Miguel Palhas, Marianna Villano, and Joana Fradinho. "Valorization of Reground Pasta By-Product through PHA Production with Phototrophic Purple Bacteria." Catalysts 14, no. 4 (2024): 239. http://dx.doi.org/10.3390/catal14040239.

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Annually, the food industry generates large amounts of waste and by-products, causing serious problems in their management and final disposal. In particular, by-products are mainly recovered as livestock feed. A most appealing strategy to valorize them has herein been investigated, through polyhydroxyalkanoate (PHA) production. In this view, a stream rich in volatile fatty acids deriving from the acidogenic fermentation of reground pasta (RP), a farinaceous food-industry by-product, was used as a carbon source for PHA production with a phototrophic purple bacteria (PPB) consortium. PPB are ver

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20

Eslami, Elham, Serena Carpentieri, Gianpiero Pataro, and Giovanna Ferrari. "A Comprehensive Overview of Tomato Processing By-Product Valorization by Conventional Methods versus Emerging Technologies." Foods 12, no. 1 (2022): 166. http://dx.doi.org/10.3390/foods12010166.

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The tomato processing industry can be considered one of the most widespread food manufacturing industries all over the world, annually generating considerable quantities of residue and determining disposal issues associated not only with the wasting of invaluable resources but also with the rise of significant environmental burdens. In this regard, previous studies have widely ascertained that tomato by-products are still rich in valuable compounds, which, once recovered, could be utilized in different industrial sectors. Currently, conventional solvent extraction is the most widely used metho

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21

Poulose, Simi, Ilari Jönkkäri, Mikael S. Hedenqvist, and Jurkka Kuusipalo. "Bioplastic films with unusually good oxygen barrier properties based on potato fruit-juice." RSC Advances 11, no. 21 (2021): 12543–48. http://dx.doi.org/10.1039/d1ra01178b.

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Valorization of potato fruit juice, a potato starch industry by-product, by developing biopolymer films that could replace petroleum based alternatives in packaging, providing a greener and sustainable solution to industrial waste management.

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22

Dias, Victória Carolina Pinheiro Lopes, Daniel De Souza Gamarano, and Davi Neiva Alves. "COOPERATIVISM, REGIONAL AND ORGANIC PRODUCTS: THE DESIGN PERSPECTIVE FOR THE VALORIZATION OF THE BRAZILIAN FOOD SECTOR." MIX Sustentável 3, no. 4 (2017): 119–34. http://dx.doi.org/10.29183/2447-3073.mix2017.v3.n4.119-134.

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The goal of this paper is to show how some design actions can be used for the valorization regional products from organic production. Therefore, three activities made by family farming cooperatives located into different Brazilian states (Copacaju-CE, Cooperjap-MG, Coopercuc-BA) were analysed. Aiming verify how can the design support the strengthening of identity, community autonomy and products valorization, contributing to their characteristics and values to be perceived by consumers. The research that guides this study has a qualitative exploratory approach. Through bibliographic review of

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23

Angizi, Shayan, Ecem Yelekli Kirici, and Drew Higgins Higgins. "Electrochemical Valorization of Glycerol: Catalyst Development and Product Analysis." ECS Meeting Abstracts MA2023-02, no. 54 (2023): 2649. http://dx.doi.org/10.1149/ma2023-02542649mtgabs.

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The growing interest in biofuels as a substitute for traditional fossil fuels has raised environmental concerns about the extensive production of their by-products. Among these by-product, Glycerol, which accounts for over 10% of the total by-products, resulted in the production of nearly 4 billion liters in 2020. (1) Glycerol is a polyol organic molecule, viscous, and water-soluble liquid that if not disposed of properly, it can have detrimental impacts on the environment, including soil and water pollution, ultimately contributing to an increase in the carbon footprint. Hence, addressing thi

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Aslam, Maham, Ansa Khalid, Ghanwa Tahir, and Hamid Mukhtar. "Recent Developments in Purification Techniques for Whey Valorization." Journal of Biomedical Research & Environmental Sciences 2, no. 9 (2021): 876–87. http://dx.doi.org/10.37871/jbres1326.

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Whey being a by-product of dairy industry, although is highly nutritive, was previously regarded as a waste but with time found its application in feedstock, pharmaceutical and food industry. Whey’s composition varies with respect to multiple factors such as source of milk, type of whey (acid or sweet whey) etc. Main challenge in whey utilization is that it has less quantity of whey constituents which need to be purified. Previously, the methods such as heat or acid treatment, precipitation and salting out were efficient only on laboratory scale and caused degradation of native protein structu

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Gervasi, Teresa, and Giuseppina Mandalari. "Valorization of Agro-Industrial Orange Peel By-Products through Fermentation Strategies." Fermentation 10, no. 5 (2024): 224. http://dx.doi.org/10.3390/fermentation10050224.

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The use of whole-cell biocatalysts in microbial cell factories is of great interest to produce added-value compounds. Through large-scale fermentative processes, which use secondary raw materials as substrates, it is possible to recycle and upgrade agro-industrial by-products. This review addresses the main fermentative processes and bioreactors currently used for the valorization of orange peel, a by-product of the Citrus processing industry. Among the main added-value products, bioethanol, organic acids, enzymes, single cell proteins (SCPs), dyes and aromatic compounds have been industrially

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Igual, Marta, Maria Simona Chiş, Adriana Păucean, et al. "Valorization of Rose Hip (Rosa canina) Puree Co-Product in Enriched Corn Extrudates." Foods 10, no. 11 (2021): 2787. http://dx.doi.org/10.3390/foods10112787.

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Serious issues and challenges of the world’s population are represented by dwindling natural food resources and the scale-up of sustainable food manufacturing. Therefore, the valorization of co-products from the food industry represents new methods for food development. The principal goal of the study was to capitalize rose hip (Rosa canina) co-product powder in extrudates, highlighting its influence on extrusion parameters, physicochemical, and nutritional characteristics. The water absorption index, swelling index, and hygroscopicity increased with the rose hip co-product addition. Furthermo

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Stasiak-Różańska, Lidia, Anna Berthold-Pluta, and Pritam Dikshit. "Valorization of Waste Glycerol to Dihydroxyacetone with Biocatalysts Obtained from Gluconobacter oxydans." Applied Sciences 8, no. 12 (2018): 2517. http://dx.doi.org/10.3390/app8122517.

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Waste glycerol is the main by-product generated during biodiesel production, in an amount reaching up to 10% of the produced biofuel. Is there any method which allows changing this waste into industrial valuable compounds? This manuscript describes a method for valorization of crude glycerol via microbial bioconversion. It has been shown that the use of free and immobilized biocatalysts obtained from Gluconobacter oxydans can enable beneficial valorization of crude glycerol to industrially valuable dihydroxyacetone. The highest concentration of this compound, reaching over 20 g·L−1, was obtain

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Miletić, Vuk, and Nikola Ćurčić. "Valorization of the quality of the products made by enterprises on the market where they do business." Poslovna ekonomija 15, no. 2 (2021): 19–30. http://dx.doi.org/10.5937/poseko20-36197.

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The need of different enterprises for exploring the level of the quality of their products/services is growing with the expansion of their business operations in the global environment and with the growth of their competition. The subject matter of this research study is the valorization of certain characteristics of the products with which enterprises appear on a target market, which on their part especially relate to their quality. The purpose of the exploration and valorization of the product quality level is connected with numerous business arrangements of the enterprises competing on sele

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29

Vladić, Jelena, Martina Jakovljević, Maja Molnar, et al. "Valorization of Yarrow (Achillea millefolium L.) By-Product through Application of Subcritical Water Extraction." Molecules 25, no. 8 (2020): 1878. http://dx.doi.org/10.3390/molecules25081878.

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In the present study, valorization of yarrow (Achillea millefolium) by-product from the filter tea industry was investigated through the application of subcritical water for the extraction of bioactive compounds. The influence of different process parameters (temperature 120–200 °C, extraction time 10–30 min, and HCl concentration in extraction solvent 0–1.5%) on extract quality in terms of content of bioactive compounds and antioxidant activity was investigated. Optimal conditions of the extraction process (temperature 198 °C, extraction time 16.5 min, and without acidifer) were determined an

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TAGLIANI, Camila, Claudia PEREZ, Ana CURUTCHET, Patricia ARCIA, and Sonia COZZANO. "Blueberry pomace, valorization of an industry by-product source of fibre with antioxidant capacity." Food Science and Technology 39, no. 3 (2019): 644–51. http://dx.doi.org/10.1590/fst.00318.

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Ayeche, Riad, and Oualid Hamdaoui. "Valorization of carbide lime waste, a by-product of acetylene manufacture, in wastewater treatment." Desalination and Water Treatment 50, no. 1-3 (2012): 87–94. http://dx.doi.org/10.1080/19443994.2012.708547.

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Abul Hashem, Md, and Md Shahruk Nur-A-Tomal. "Valorization of Tannery Limed Fleshings Through Fat Extraction: An Approach to Utilize By-Product." Waste and Biomass Valorization 8, no. 4 (2016): 1219–24. http://dx.doi.org/10.1007/s12649-016-9705-z.

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Santos, Jorge, Danilo Escobar-Avello, Cecilia Fuentealba, et al. "Forest by-Product Valorization: Pilot-Scale Pinus radiata and Eucalyptus globulus Bark Mixture Extraction." Forests 14, no. 5 (2023): 895. http://dx.doi.org/10.3390/f14050895.

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One of the most important by-products generated in the forestry industry is the bark obtained during the debarking process. Pine (Pinus radiata D. Don) and eucalyptus (Eucalyptus globulus L.) are the main important tree species exploited in the Chilean forestry industry. The bark of P. radiata D. Don is an interesting source of extracts, rich in condensed tannins, with potential uses in biopolymer and bioadhesive preparation. Conversely, the E. globulus bark extracts are rich in hydrolyzable tannins with few applications. Nevertheless, the forest industry generates a high volume of these by-pr

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Totaro, Grazia, Laura Sisti, Micaela Vannini, et al. "A new route of valorization of rice endosperm by-product: Production of polymeric biocomposites." Composites Part B: Engineering 139 (April 2018): 195–202. http://dx.doi.org/10.1016/j.compositesb.2017.11.055.

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Beltrán-Medina, Elisa A., Guadalupe M. Guatemala-Morales, Eduardo Padilla-Camberos, Rosa I. Corona-González, Pedro M. Mondragón-Cortez, and Enrique Arriola-Guevara. "Evaluation of the Use of a Coffee Industry By-Product in a Cereal-Based Extruded Food Product." Foods 9, no. 8 (2020): 1008. http://dx.doi.org/10.3390/foods9081008.

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The evaluation of by-products to be added to food products is complex, as the residues must be analyzed to demonstrate their potential use as safe foods, as well as to propose the appropriate process and product for recycling. Since coffee is a very popular beverage worldwide, the coffee industry is responsible for generating large amounts of by-products, which include the coffee silverskin (CS), the only by-product of the roasting process. In this work, its characterization and food safety were evaluated by chemical composition assays, microbiological determinations, aflatoxin measurements an

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Checa, Manuel, Sergio Nogales-Delgado, Vicente Montes, and José María Encinar. "Recent Advances in Glycerol Catalytic Valorization: A Review." Catalysts 10, no. 11 (2020): 1279. http://dx.doi.org/10.3390/catal10111279.

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Once a biorefinery is ready to operate, the main processed materials need to be completely evaluated in terms of many different factors, including disposal regulations, technological limitations of installation, the market, and other societal considerations. In biorefinery, glycerol is the main by-product, representing around 10% of biodiesel production. In the last few decades, the large-scale production of biodiesel and glycerol has promoted research on a wide range of strategies in an attempt to valorize this by-product, with its transformation into added value chemicals being the strategy

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Netramai, S., F. Saleah, C. Kawinkamraksa, et al. "Valorization of marine by-products using green technology." IOP Conference Series: Earth and Environmental Science 1289, no. 1 (2023): 012034. http://dx.doi.org/10.1088/1755-1315/1289/1/012034.

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Abstract In this work, two cases of marine by-product valorization using green technologies were highlighted, i.e., utilization of high-pressure carbon dioxide (HPCD) for demineralization of goldstripe sardinella (Sardinella gibbosa) scales and the use of non-specific enzymes for chitosan hydrolysis. After demineralization, type I collagen can be recovered from sardine scales. This work used HPCD process (of up to 10 bar or 1 MPa) to remove minerals from scales instead of the traditional strong acid method. Results from initial phase of the work showed that the process efficiency was significa

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Cunha, Mónica, Ana Lourenço, Susana Barreiros, Alexandre Paiva, and Pedro Simões. "Valorization of Cork Using Subcritical Water." Molecules 25, no. 20 (2020): 4695. http://dx.doi.org/10.3390/molecules25204695.

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Granulated cork was submitted to subcritical water extraction/hydrolysis in a semi-continuous reactor at temperatures in the range of 120–200 °C and with a constant pressure of 100 bar. The influence of temperature on the composition of the cork extracts obtained was assessed—namely, their content of carbohydrates and phenolics. The extraction yield increased with the temperature, and this was associated with the decrease in the dielectric constant of water and the increase in its ionic product. Extracts composed of up to 36% phenolics were obtained at temperatures of up to 120 °C, with an ant

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Konstantinovic, Sandra, Bojana Danilovic, Jovan Ciric, Slavica Ilic, Dragisa Savic, and Vlada Veljkovic. "Valorization of crude glycerol from biodiesel production." Chemical Industry and Chemical Engineering Quarterly 22, no. 4 (2016): 461–89. http://dx.doi.org/10.2298/ciceq160303019k.

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The increased production of biodiesel as an alternative fuel involves the simultaneous growth in production of crude glycerol as its main by-product. Therefore, the feasibility and sustainability of biodiesel production requires the effective utilization of crude glycerol. This review describes various uses of crude glycerol as a potential green solvent for chemical reactions, a starting raw material for chemical and biochemical conversions into value-added chemicals, a substrate or co-substrate in microbial fermentations for synthesis of valuable chemicals and production of biogas and biohydr

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Angheluță, L. M., L. Ratoiu, A. I. Chelmus, R. Rădvan, and A. Petculescu. "INTEGRATED DIGITAL PLATFORM FOR THE VALORIZATION OF A CULTURAL LANDSCAPE." ISPRS - International Archives of the Photogrammetry, Remote Sensing and Spatial Information Sciences XLII-5/W1 (May 16, 2017): 389–93. http://dx.doi.org/10.5194/isprs-archives-xlii-5-w1-389-2017.

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This paper presents a newly started demonstrative project regarding the implementation and validation of an interdisciplinary research model for the Aluniș-Bozioru (Romania) cultural landscape, with the development of an online interactive digital product. This digital product would provide complementary data about the historical monuments and their environment, and also, constant updates and statistical comparison in order to generate an accurate evaluation of the state of conservation for this specific cultural landscape. Furthermore, the resulted information will contribute in the decision

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Han, Ah-Reum, Yun-Seo Kil, Min Jeong Hong, et al. "Anti-Inflammatory Flavonolignans from Triticum aestivum Linn. Hull." Applied Sciences 10, no. 23 (2020): 8656. http://dx.doi.org/10.3390/app10238656.

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Wheat (Triticum aestivum Linn.; Poaceae) is a very common and important food grain and ranks second in total cereal crop production. A large amount of wheat hull is produced after threshing that, as the non-food part of wheat, is agro-waste, accounting for 15~20% of the wheat. This study aimed at biologically and phytochemically investigating wheat hull for its valorization as a by-product. In our ongoing search for natural product-derived anti-inflammatory agents, T. aestivum hull was evaluated for its nitric oxide (NO) production inhibition in lipopolysaccharide (LPS)-activated RAW 264.7 cel

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Martins, Rita Beltrão, Nuno Jorge, Marco S. Lucas, Anabela Raymundo, Ana I. R. N. A. Barros, and José A. Peres. "Food By-Product Valorization by Using Plant-Based Coagulants Combined with AOPs for Agro-Industrial Wastewater Treatment." International Journal of Environmental Research and Public Health 19, no. 7 (2022): 4134. http://dx.doi.org/10.3390/ijerph19074134.

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Re-using and adding value to by-products is one of the current focuses of the agri-food industry, following the Sustainable Development Goals of United Nations. In this work, the by-products of four plants, namely chestnut burr, acorn peel, olive leaf, and grape stem were used as coagulants to treat elderberry wastewater (EW), a problematic liquid effluent. EW pre-treatment using these natural coagulants showed promising results after pH and coagulant dosage optimization. However, the decrease in total organic carbon (TOC) was not significant, due to the addition of the plant-based natural coa

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Luntraru, Cristina Mihaela, Livia Apostol, Oana Bianca Oprea, et al. "Reclaim and Valorization of Sea Buckthorn (Hippophae rhamnoides) By-Product: Antioxidant Activity and Chemical Characterization." Foods 11, no. 3 (2022): 462. http://dx.doi.org/10.3390/foods11030462.

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The by-product resulting from the production of the sea-buckthorn (Hippophae rhamnoides) juice may be a functional food ingredient, being a valuable source of bioactive compounds, such as polyphenols, flavonoids, minerals, and fatty acids. For checking this hypothesis, two extracts were obtained by two different methods using 50% ethyl alcohol solvent, namely through maceration–recirculation (E-SBM) and through ultrasound extraction (E-SBUS), followed by concentration. Next, sea-buckthorn waste (SB sample), extracts (E-SBM and E-SBUS samples) and the residues obtained from the extractions (R-S

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Kitrytė, Vaida, Vaida Kraujalienė, Vaida Šulniūtė, Audrius Pukalskas, and Petras Rimantas Venskutonis. "Chokeberry pomace valorization into food ingredients by enzyme-assisted extraction: Process optimization and product characterization." Food and Bioproducts Processing 105 (September 2017): 36–50. http://dx.doi.org/10.1016/j.fbp.2017.06.001.

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Bartkiene, Elena, Vytaute Starkute, Egle Zokaityte, et al. "Combined Thermomechanical–Biological Treatment for Corn By-Product Valorization into Added-Value Food (Feed) Material." Plants 11, no. 22 (2022): 3080. http://dx.doi.org/10.3390/plants11223080.

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The aim of this study was to apply the combined thermomechanical–biological treatment for corn processing by-product (CPBP) valorization to added-value food and feed material. The mechanical–thermal pre-treatment was performed by applying the extrusion technique. Extruded CPBPs (14, 16, and 18% moisture) were further biodegraded with Lactiplantibacillus plantarum-LUHS122 (Lpl), Liquorilactobacillus uvarum-LUHS245 (Lu), Lacticaseibacillus casei-LUHS210 (Lc), and Lacticaseibacillus paracasei-LUHS244 (Lpa). Acidity parameters, microbial characteristics, sugars concentration, amino and fatty acids

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Loutou, M., Y. Taha, M. Benzaazoua, Y. Daafi, and R. Hakkou. "Valorization of clay by-product from moroccan phosphate mines for the production of fired bricks." Journal of Cleaner Production 229 (August 2019): 169–79. http://dx.doi.org/10.1016/j.jclepro.2019.05.003.

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García, Conrado, Gisela Montero, Marcos A. Coronado, et al. "Valorization of Eucalyptus Leaves by Essential Oil Extraction as an Added Value Product in Mexico." Waste and Biomass Valorization 8, no. 4 (2016): 1187–97. http://dx.doi.org/10.1007/s12649-016-9695-x.

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Widya Fatriasari. "Cellulose first fractionation strategy in lignin valorization: A mini review." Global Forest Journal 2, no. 01 (2024): 1–7. http://dx.doi.org/10.32734/gfj.v2i01.15563.

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Lignin, a naturally abundant aromatic polymer of natural origin, offers numerous desired intrinsic properties belonging to rich functional groups. However, the lignin properties vary influenced by the source of biomass (hardwood, softwood, and herbaceous) with different monomer unit proportions, delignification methods, and isolation techniques. To extract lignin, two routes have been introduced i.e. cellulose first fractionation and lignin first fractionation. The focus of this review is revisiting the strategy of cellulose first fractionation in which lignin is mainly present as a side produ

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Havasi, Dávid, György Pátzay, Gábor Stelén, József M. Tukacs, and László T. Mika. "Recycling of Sulfuric Acid in the Valorization of Biomass Residues." Periodica Polytechnica Chemical Engineering 61, no. 4 (2017): 283. http://dx.doi.org/10.3311/ppch.11175.

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The biomass-based production of levulinic acid requires aqueous mineral acid as catalyst. In the present study, the possible reuse of sulfuric acid in the biomass conversion was investigated. The acid can either be reused after extracting the product or before extraction. The results show that both methods are applicable for producing levulinic acid while reducing the sulfuric acid demand of the process. Conversion of D-fructose showed similar results after five recycle steps in both post- and pre-extraction methods. The post-extraction method was successfully repeated four times with cooked t

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Ningrum, Andriati, and Matthias Schreiner. "Review: Extensive Potentiality of Selected Tropical Fruits from Indonesia." Indonesian Food and Nutrition Progress 14, no. 2 (2017): 85. http://dx.doi.org/10.22146/ifnp.28427.

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Indonesia has several biodiversities including tropical fruits. The consumption of tropical fruits is increasing as this source can be used as a healthy source of several bioactive compounds to prevent severalnon-communicable diseases. Tropical fruits are commonly used for the production of several food products e.g. juice, jams, jellies, cookies and other products. The utilization of by product of tropical fruits have not been developed and promoted. Although, several bioactive compounds are still present in tropical fruits by product. This concept called as avalorization of by product to inc

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